View Pit Stop page for race #170 by ajoy1661 — Ghost race
View profile for Ajoy (ajoy1661)
Official speed | 28.87 wpm (142.15 seconds elapsed during race) |
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Race Start | January 8, 2018 2:13:12pm UTC |
Race Finish | January 8, 2018 2:15:34pm UTC |
Outcome | No win (2 of 5) |
Accuracy | 95.0% |
Points | 23.58 |
Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |